Come back to find a new delicious recipe every week (hopefully!)...
Sometimes Aussie, sometimes a favourite from another corner of the world.
Please leave a comment and tell me how you enjoyed the recipes!



Due to unfortunate circumstances, my private blog, our family blog, and my children's blogs are no longer public blogs. If you would like to read any of those blogs, please email me at studyinghisword@gmail.com so I can send you an invitation to read any blog you are interested in.

Wednesday, September 30, 2009

Banana & Berry Smoothie

2 ripe bananas
200g (7oz) fresh or frozen mixed berries
3 tablespoons low-fat vanilla fromage frais or whipped yoghurt
2 cups milk

Place all ingredients into a blender and blend for 2 minutes, or until fruit is blended and smoothie is thick and creamy.
Serves 2-3.

Tuesday, September 29, 2009

Zucchini Slice - Gluten Free

2/3 cup pre-cooked rice
2 teaspoons olive oil
1 small brown onion, finely chopped
1 medium zucchini, grated
3 eggs, lightly beaten
4 rashers bacon, diced

Preheat oven to 170ºC (340ºF).  Line a loaf pan with baking greased paper.  Heat oil, add onion and bacon and fry until cooked through.  In a bowl mix all ingredients together; press into lined loaf pan.  Bake in the oven for 30-15 minutes or until golden brown and just set.
Serve warm or cold.

Monday, September 28, 2009

Chicken & Celery Casserole

1/2 cup flour
1kg (2.2lb) chicken, chopped
60g (2oz) butter, chopped
1 large brown onion, diced
4 rashers bacon, diced
1 1/2 cups water
410g (14oz) can cream of celery soup
2 carrots, peeled & diced
3 celery stalks, diced
1/2 cup grated cheese

Preheat oven to 180ºC (350ºF).  Place flour, salt and pepper in a plastic bag.  Shake to combine.  Add chopped chicken to the bag; toss to coat.  Place coated chicken in greased casserole dish. 
Melt butter in large (high-sided) frypan over medium heat.  Cook onion and bacon, stirring, for 5 minutes or until onion is softened.  Add to chicken.  Add remaining flour from bag to butter remaining in frypan.  Cook stirring until paste is formed.  Combine water and soup.  Pour into frying pan, stirring until mix comes to boil.  Pour over chicken.  Add carrots and celery.  Stir to combine.
Cover and bake for 1 hour or until chicken is cooked through.  Remove lid.  Sprinkle with cheese and bake for further 10 minutes or until cheese is melted.
Serve with hot steamed rice or pasta.
Serves 4-6

*From Super Food Ideas, 2004*

Sunday, September 27, 2009

Garlic Butter

*We found this recipe on allrecipes.com and have used it countless times since; when spread on bread rolls and baked in the oven, it makes excellent garlic bread, but also tastes wonderful when used to fry eggs or to fry potatoes or vegetables!*

1 cup butter, softened
1 tablespoon minced garlic
1/4 cup parmesan cheese
1 tablespoon garlic salt
1 teaspoon Italian seasoning
1/2 teaspoon ground black pepper
1/4 teaspoon ground paprika

In a small bowl, combine softened butter, minced garlic and parmesan cheese.  Season with garlic salt, Italian seasoning, pepper and paprika.  Mix until smooth.

Saturday, September 26, 2009

Chocolate and Coconut Fudge Bars

1 cup flour
1/2 cup sugar
1 cup dessicated coconut (dehydrated & finesly shredded coconut)
1 tablespoon cocoa
185g (6oz) butter
1/2 teaspoon vanilla

Chocolate icing:
1 cup icing sugar
2 tablespoons cocoa
30g (1oz) butter
1 1/2 tablespoons hot water
coconut

Preheat oven to 180ºC (350ºF). Sift dry ingredients into bowl, add melted butter and vanilla, mix well.  Press mixture into greased 28cm x 18cm (11" x 7") cake tin.  Bake in oven 20 minutes.  Cool in tin.  When cold, spread with chocolate icing and sprinkle with coconut.  Cut into bars when icing has set.

Chocolate icing:
Sift icing sugar and cocoa into small bowl, add melted butter and water, mix until the icing is smooth and glossy.

*Recipe from The Australian Women's Weekly's The Big Book of Beautiful Biscuits*

Friday, September 25, 2009

Pumpkin Soup

40g (1.4oz) butter
1 large brown onion
1.5kg (3.3 lb) pumpkin, coarsely chopped (we enjoy this recipe made with butternut but you could use others)
2 large potatoes
6 cups chicken broth
1/2 cup cream

Melt butter in large saucepan; cook onion, stirring until soft. Stir in pumpkin and potato; cook, stirring, 5 minutes. Stir in broth, bring to a boil. Reduce heat and simmer uncovered for about 20 minutes or until pumpkin is soft, stirring occasionally.
Blend or process soup, in batches, until pureed. Just before serving, add cream. Stir over heat until soup is hot. Serve topped with a dollop of sour cream and chives, if desired.
Makes 6 servings.

Thursday, September 24, 2009

Fettucine Carbonara

*We love Italian dishes, and this is a fantastic one for a quick meal. We serve it with freshly steamed vegies or salad*

4 bacon rashers, diced
375g (13 oz) fettucine pasta (or an alternative pasta)
3 egg yolks, beaten lightly
1 cup cream
1/2 cup finely grated parmesan cheese (we often use other cheese - whatever is on hand)
2 tablespoons coarsely chopped fresh chives or 2 teaspoons dried chives

Cook bacon in heated small frying pan, stirring, until crisp. Drain on absorbent paper towelling. Cook pasta in saucepan of boiling water until just tender. Drain. Combine pasta in large bowl with all ingredients. Serve hot.
Serves 4.

Wednesday, September 23, 2009

German Potato Salad

*this is an Amish recipe from an Amish cookbook; it has become our favourite potato salad, and is most delicious refrigerated and eaten cold - the flavours seem to blend best and it becomes very creamy...mmmm...!*

4 boiled potatoes, cut in chunks
Dressing:
1 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon dry mustard
dash of pepper
2 tablespoons vinegar
1 cup sour cream
1/2 cup thinly sliced cucumbers or onions (we prefer onions or alternatively, 1 teaspoon onion powder)
2-3 slices bacon, fried and diced

Combine dressing ingredients and pour over warm potatoes. Toss lightly until coated. Serve warm with a dash of paprika (or alternatively, refrigerate and serve cold!)
-Ruth Martin, PA

Tuesday, September 22, 2009

A Recipe From Little House on the Prairie*

Creamed Carrots

3 pounds carrots, tops cut off
1 cup chicken or veal broth (or water)
2 tablespoons butter, softened
2 tablespoons flour
1/4 cup heavy or sour cream
salt and freshly gound pepper, to taste

Scrub carrots with a stiff brush and slice them into a saucepan, cutting disks about 1/8" thick. Add broth (or water), cover, and simmer until a fork will puncture a slice (about 15 minutes). Meanwhile in a small bowl blend butter and flour with a fork. Gradually work in cream to make a thin paste.
When carrots are tender remove pan from heat and stir in paste: blend well with a wooden spoon, but be careful not to bruise the carrots. Return to heat until the cream bubbles.
Turn into a serving dish and sprinkle with salt and pepper.

*From The Little House Cookbook

Monday, September 21, 2009

Chocolate Bavarian

*This is a delectible light chocolate dessert which resembles a mousse in texture but tastes ever so much better with the biscuit base and smothered in whipped cream!*

180g plain biscuits (6 oz plain graham crackers)
80g (3oz) butter, melted
1/4 cup milk
100g (3 1/2 oz) white marshmallows, chopped
200g (7oz) milk chocolate, chopped
1 teaspoon gelatin
1 tablespoon cold water
300ml (10 1/2 oz) thickened cream (whipping cream), whipped
200ml (7oz) thickened cream (whipping cream), extra
shaved milk chocolate, to decorate

Process biscuits to crumbs. Combine with butter in a bowl. Mix well. Press into base of lightly greased 20cm (8") springform pan. Refrigerage for 30 minutes.
Heat milk, marshmallows and chocolate in a bowl over a saucepan of simmering water (or a double-boiler), stirring, until smooth. Remove. Combine gelatine and water in a heatproof cup. Stand cup in the saucepan of simmering water until gelatine is dissolved. Stir warm gelatine into warm chocolate mixture. Cool for 30 minutes.
Fold whipped cream through chocolate mixture. Pour over biscuit base. Cover and refrigerate for 4 hours, or until set.
Whip extra cream. Spread over bavarian. Top with chocolate shavings.
Serve and enjoy!

Sunday, September 20, 2009

All-Australian Damper with Cocky's Joy!

*Damper is Australian colonial bush-bread made without yeast using basic staples. Drovers (cowboys) would bake it in a camp oven (hot ashes) while in the outback. It is very simple and very delicious and can be made in a civilised kitchen using an oven, too! We love having this for a breakfast, brunch or lunch from time to time.*

3 cups self-rising flour (or flour with baking powder added)
1 small teaspoon salt
90g (3 oz) butter, melted
1/2 cup water
1/2 cup milk
milk, extra for glazing
flour, extra for dusting
butter, extra for serving
golden syrup (can be substituted with corn syrup in USA if no golden syrup available)

Preheat oven to 210ºC (410ºF). Brush oven tray/baking sheet with melted butter or oil.
Sift flour and salt into large mixing bowl; make a well in the centre. Combine butter, water and milk and add to flour. Stir with a knife until just combined.
Turn onto lightly floured surface; knead 20 seconds or until smooth (do not knead too much or damper will be heavy). Transfer to tray; press out to a 20cm (8") round. Using a sharp pointed knife, score into 8 pie sections 1cm (3/8") deep. Brush with milk; dust with flour.
Bake for 10 minutes. Do not open oven door; reduce heat to 180ºC (355ºF). Bake 15 minutes or until damper is golden and sounds hollow when tapped.
Serve with butter and syrup (cocky's joy), or alternatively try with butter and honey or butter and vegemite!

Saturday, September 19, 2009

Delicious Quiche


4 large eggs or 6-8 small eggs
1 1/2 cups milk
1/3 cup soft butter
1/2 cup flour
250g (9 oz) diced bacon, cooked, or leftover roast ham, diced
1 x 400g (14oz) can corn kernels (or frozen/fresh corn kernels, precooked)
1 shallot (green onion), chopped
3/4 cup grated/shredded cheese

Preheat oven to 180ºC (355ºF). Lightly grease pie plate or quiche pan.
Blend eggs, milk, butter and flour with electric mixer. Pour into pan. Sprinkle evenly with bacon/ham, corn and shallots. Lastly sprinkle with cheese.
Bake for 35-40 minutes or until quiche looks firm when gently wobbled.
Serve hot or cold with salad.

*We like this both hot and cold, but our favourite way is cold. Be sure to prepare this ahead if you want it cold, refrigerating it once it has cooled from the oven until ready to serve!*

Friday, September 18, 2009

Tasty Roasted Ham

2kg (4 1/2 lb) shoulder or other ham
1/3 cup Australian mustard or other prepared mustard
1/3 cup maple syrup
1 heaped tablespoon brown sugar
1 teaspoon onion powder

Preheat oven to 170ºC (325ºF). Rinse the ham and pat dry with paper towels. Place ham in large roasting pan. In a small bowl, mix together glaze ingredients. Coat the ham with the glaze using a spoon or brush.
Roast the ham uncovered for 2 - 2 1/2 hours in oven or until tender through. Recoat the ham with the glaze, then allow the ham to roast for about 15 minutes before carving to keep it from drying out.

*This recipe can be roasted covered or uncovered. Come back tomorrow to see an excellent recipe for the leftovers!*

Thursday, September 17, 2009

Clara's Chicken & Pasta Goulash

400g (14 oz) uncooked shell pasta or macaroni pasta
3 carrots, peeled and thinly sliced
1 tablespoon olive oil
1 tablespoon garlic granules/crushed garlic
2 teaspoons onion flakes or 1/2 brown onion finely chopped
3 zucchini, thinly sliced
500g (1 lb) chicken breast, chopped
2 1/2 cups chicken broth
1 teaspoon chicken stock powder
40 g parmesan cheese

Cook pasta according to packet instructions, until al dente in base of steamer, while steaming carrots in the top of the steamer (if you don't have a steamer, cook the pasta and the carrot in water in separate saucepans). Meanwhile put a dash of oil into a frying pan or wok, over high heat. Add garlic and onion, saute for 1 minute. Add zucchini to frying pan, reducing heat to medium high, and cook stirring until tender. Place zucchini in a bowl, keeping remaining oil in the pan; add a little oil or butter if necessary. Add chicken to pan and stirfry until tender. When all ingredients are cooked to desired tenderness, combine all ingredients in large wok or frying pan and stir until heated through.

*I'm a firm believer in being flexible and this dish can easily be changed to accomodate your ingredients or your tastes. I prefer to use a wok rather than a frying pan as woks tend to cook tenderly without removing all moisture. A frypan will probably require more oil to prevent the goulash sticking*

Wednesday, September 16, 2009

Clara's Sausage Stew

6 sausages (English links), chopped into 1/2" chunks
1 tablespoon butter (can be substituted with olive oil for a healthier alternative)
1 brown onion, finely chopped
5 large washed potatoes
2 carrots, peeled
1 x 400g (14oz) can diced tomatoes (or 2 cups freshly chopped tomatoes)
3 cups hot water
3 tablespoons roast meat gravy powder
1 1/2 teaspoons beef stock powder
2 tablespoons plain flour
1/2 cup water, extra

Fry sausage pieces until browned and cooked through, stirring occasionally to prevent burning. Meanwhile, melt butter/heat oil in large stew pan. Add onion and cook over low heat while chopping potatoes and carrots into medium-sized pieces. Add vegetables and water to pan, cook stirring over medium-high heat until boiling.
When boiling, add gravy powder, stock powder and stir immediately to prevent lumping. Cover pan and allow to simmer over medium heat for 10-15 minutes or until vegetables are starting to get tender.
Put flour and extra water in a lidded jar and shake well to combine. Add flour water (thickener) to the stew pan and stir thoroughly until stew thickens. Allow to simmer for a few minutes extra until vegetables reach desired tenderness.
Serve hot. Makes 5 servings.

Tuesday, September 15, 2009

Scones!

Foolproof Scones

1 egg
1 dessertspoon sugar
1 level tablespoon butter (1 oz)
1 cup milk
2 very large cups self-rising flour (or make your own using flour and baking powder)
1/2 teaspoon salt
flour, extra

Preheat oven to 240ºC (450ºF).
Beat egg well with sugar. Melt butter and add to milk. Sift in flour and mix all ingredients together using a knife, to a soft dough. If necessary, add in a little extra flour - dough must not be too sticky and wet, but not too firm either.
Dust bench and rolling pin with flourto prevent dough sticking. Using the rolling pin, lightly roll out the dough until about 1/2 inch thick, and cut into shapes.
Lightly dust baking sheet with flour, place scones on tray and bake for 8 - 10 minutes.

*This recipe really is foolproof. It is quite a 'forgiving' recipe and seems to always turn out!*

* * * * * * *

Savoury Scones

1 tablespoon butter
3 cups self-rising flour
1 large carrot, grated
1 medium brown onion, grated
1 cup cheese, grated
1/2 cup zucchini, grated
1 egg
1 small cup milk (*just* a hairbreadth below 1 cup)

Preheat oven to 200ºC (400ºF).

Rub butter into flour using fingertips. Add carrot, onion, cheese, zucchini, egg and milk and mix through with a knife. Turn out onto lightly floured board/bench, roll to 1/2 inch thickness and cut into pieces.
Bake for 12 minutes on lightly floured baking sheets.

*Grated = shredded.
*My mother didn't put all the cheese in the mixture, she saved some and sprinkled it on top, which I also do - it is delicious that way! These taste great spread with butter and a little vegemite +/- sliced cheese*

* * * * * * *

Pumpkin Scones

1/2 cup sugar
2 tablespoons butter, softened
1 egg
3 cups self-rising flour
1 cup boiled and mashed pumpkin (we usually use butternut pumpkin/squash)

Preheat oven to 240ºC (450ºF).
Beat butter and sugar to a cream. Add pumpkin and beaten egg. Sift in flour. Knead mixture then roll it out (on lightly floured surface). If the mixture is too stiff, add a *little* milk. Cut out the scones with a cutter.
Bake for about 10 minutes on lightly floured baking sheet.

*Butter can be melted and added to ingredients if desired, the results seem to be the same, my mother always melted her butter and got perfect scones still!*

* * * * * * *

Sweet Scones

To make sweet scones with sultanas/raisins in them, make foolproof scones, but instead of 1 tablespoon of sugar, make it 1/2 a cup of sugar.  Add 1 cup of sultanas to the recipes and bake the same as the foolproof scones. 

Easy as pie!